Rhubarb Syrup
Author: Emily Paster
Recipe type: Preserving
Prep time:
Cook time:
Total time:
Serves: 2 pints
- 6 cups sliced rhubarb - about two farmers market bunches
- 4 cups water
- 1 cinnamon stick
- 1 tsp green cardamom pods
- 3 cups of sugar (approx.)
- Place rhubarb and water in a large, deep saucepan.
- Combine spices in a spice bag and add the pot.
- Bring mixture to a boil and simmer for twenty minutes.
- Line a fine-mess strainer with damp cheesecloth and place over a deep bowl. Pour the rhubarb into the strainer letting the juice drain.
- Allow rhubarb to drain for at least thirty minutes. Press on the fruit to extract as much juice as possible. Discard rhubarb.
- If canning the jars, prepare a boiling water bath canner and two pint jars.
- Measure juice. You should have between three and four cups.
- Return juice to the saucepan and add an equal amount of sugar.
- Bring the mixture to a boil, stirring to dissolve the sugar, and boil for five minutes. Skim off any foam that accumulates.
- Ladle the syrup into warm jars leaving ½ inch headspace. (If not canning, simply refrigerate the jars at this point.)
- Bubble the jars and wipe the rims.
- Place lids on jars and tighten rings just until you feel resistance.
- Return jars to the boiling water. Process ten minutes in a boiling water bath.
- Allow to cool in the water five minutes before removing to the counter.
- Check seals and store in a cool, dark place for up to one year.
- Refrigerate any unprocessed jars.
Recipe by West of the Loop at https://www.westoftheloop.com/2015/06/15/rhubarb-syrup/
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